Ingredients: |
Ingredients: 1 lb mixed dried fruits (your choice, feel free to use what you have on hand. A food scale is helpful, Zero the scale with a large glass measuring cup on it, then just add chopped fruits until you get to 16 oz)
TRADITIONAL MIX
- 1/2 lb dried figs
- 1/4 lb raisins
- 2 oz candied cherries, coarsely chopped
- 2 oz dried apricots, coarsely chopped
MY MIX (quantities are approximate)
- 6 oz jar Marischino cherries, chop cherries and boil in syrup from jar until reduced
- 4 oz dried blueberries
- 1 oz candied ginger, chopped
- 4 oz sweetened dried cranberries (Craisins)
- 1 oz dried apricots, chopped
- 2 oz dried black mission figs
- 2 oz Medjool dates, chopped
1 Tbsp honey
2 Tbsp sherry
Optional: 2 Tbsp Chambord, Kirsh or other cherry or raspberry liqueur
1 1/2 Tbsp freshly squeezed lemon juice
6 oz chopped pecans (optional: toast the pecans)
Kosher salt
1/2 lb (2 sticks) unsalted butter, at room temperature
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 c superfine sugar (process granulated sugar in a food process. However, regular sugar worked fine for me).
1/3 c light brown sugar, firmly packed
1 extra-large egg (or: one large egg and one egg yolk)
2 2/3 c all-purpose flour
Optional frosting:
1 cup confectioners sugar
1/2 Tbsp light corn syrup
1 1/2 Tbsp milk or water (more if needed)
Optional: 1/2 tsp vanilla, almond or orange flavoring. Or can use 1/8 tsp ground nutmeg or cloves.
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Directions: |
Directions:Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Carefully roll the log so the shape is round, it will start with a flat bottom).
Refrigerate the dough for several hours or overnight (should be firm). You can save the logs in the refrigerator or freezer until ready to bake.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 17 minutes, until lightly golden. Do not overcook. Cool on pan until totally cool.
Optional: to frost cookies:
Mix confectioners sugar, milk, and corn syrup. Add flavoring if using. Thin if needed so it can be drizzled. Move cookies close to each other but not touching. Using a spoon, drizzle frosting across cookies. |
This recipe for Fruitcake Cookies is from